PH6-7 Agar Agar Chemical Food Ingredients 5 PPM CAS No 9002-18-0
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xAPPEARANCE | MILKY OR YELLOWISH FINE POWDER | PH VALUE | 6 - 7 |
---|---|---|---|
LOSS ON DRYING | ≤ 12% | GELATION POINT | 35 - 42℃ |
LEAD | 5 PPM | SULPHATE | 1% |
High Light | PH6-7 Agar Agar,Agar Agar Chemical Food Ingredients,CAS No 9002-18-0 |
Agar agar is a type of natural hydrocolloid, which is a polysaccharide extracted from certain types of red algae. It is commonly used in the food industry as a gelling agent, thickener, and stabilizer.
Uses:
Agar agar is widely used in the food industry as a gelling agent, thickener, and stabilizer. It is often added to foods such as jellies, puddings, and custards to give them a firm and smooth texture. It is also commonly used in the production of confectionery products, dairy products, and meat products.
In addition to its use in the food industry, agar agar is also used in other industries such as microbiology, where it is used as a culture medium for bacteria and other microorganisms. It is also used in the textile and cosmetic industries as a thickener and stabilizer.
Regulations:
Agar agar is generally recognized as safe (GRAS) by the US Food and Drug Administration (FDA) when used in accordance with good manufacturing practices. It is also approved for use in food products by the European Union and other countries.
Potential health benefits:
Agar agar is a natural product that is rich in fiber and may have some health benefits. It may help to regulate digestion, lower cholesterol levels, and promote weight loss. Additionally, agar agar is low in calories and can be used as a substitute for other high-calorie thickeners and stabilizers.
Agar Agar Powder
ITEM | STANDARD |
APPEARANCE | MILKY OR YELLOWISH FINE POWDER |
GEL STRENGTH (NIKKAN, 1.5%, 20℃) | > 900 G/CM2 |
PH VALUE | 6 - 7 |
LOSS ON DRYING | ≤ 12% |
GELATION POINT | 35 - 42℃ |
RESIDUE ON IGNITION | 5% |
LEAD | 5 PPM |
ARSENIC | 1 PPM |
TOAL HEAVY METALS (as Pb) | 20 PPM |
SULPHATE | 1% |
TOTAL PLATE COUNT | 3000 CFU/G |
MESH SIZE (%) | 90% THROUGHT 80 MESH |
SALMONELLA IN 25G | ABSENT |
E.COLI IN 15 G | ABSENT |
STARCH, GELATIN & OTHER PROTEIN | NONE |
ITEM | STANDARD |
APPEARANCE | Milky or yellowish strip |
GEL STRENGTH (NIKKAN, 1.5%, 20℃) | > 500 G/CM2 |
Total Ash | ≤ 1% |
LOSS ON DRYING | ≤ 12% |
Residue on Ignition | 5% |
LEAD | 5 PPM |
ARSENIC | 1 PPM |
TOAL HEAVY METALS (as Pb) | 10 PPM |
TOTAL PLATE COUNT | 10000cfu/g |
Salmonella | Absent in 25g |
E.Coli | <3 cfu/g |
Yeast and Moulds | <500 cfu/g |
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